Pulled Chipotle Chicken With Cilantro Slaw
Author: Beachbody On Demand
½ cup apple cider vinegar, divided use
7 tsp. olive oil mayonnaise
2 Tbsp. fresh cilantro, finely chopped
1 tsp. honey
½ tsp. celery seed
4 cups shredded cabbage (or half a small cabbage)
1 tsp. olive oil
½ medium onion, finely chopped
1 clove garlic, finely chopped
1 chipotle pepper in adobo sauce, chopped
2 Tbsp. adobo sauce (the sauce from chipotle pepper in adobo sauce)
½ cup barbecue sauce, no sugar added
3 cups cooked chicken breast, boneless, skinless, shredded
Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.
Add cabbage; mix well. Cover and refrigerate for 20 minutes.
Heat oil in large skillet over medium-high heat.
Add onion; cook for 4 to 6 minutes, or until onion is translucent.
Add garlic; cook for 1 minute.
Add chipotle pepper, adobo sauce, barbecue sauce, and remaining ¼ cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.
Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.